A good source of copper, manganese, vitamin B1, phosphorus, protein, magnesium, and iron.

Ideal in spicy soups, stews, enchiladas, tortillas, and casseroles.

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How to cook:

Soak beans overnight, rinse, add three cups of fresh water or unsalted broth for each cup of dried beans. (The liquid should be about one to two inches above the top of the beans.)

Bring to boil and then reduce to a simmer, partially covering the pot. If any foam develops, skim it off during the simmering process. Black beans generally take about one and one-half hours to become tender.